Dish With Diane: Chef Alex Guarnaschelli's Braised Cabbage With Jalapeños

Name: Dish With Diane: Chef Alex Guarnaschelli's Braised Cabbage With Jalapeños
Ingredients: 2 tablespoon unsalted butter; 2 teaspoon cumin seeds; 2 teaspoon caraway seeds; 2 teaspoon coriander seeds, lightly crushed; 2 small heads savoy cabbage, cored, ribs removed, leaves thinly sliced; kosher salt; white pepper; 2 tablespoon packed, finely grated ginger (about two 2-inch knobs); 1 teaspoon ground ginger; 1 28-ounce can whole peeled tomatoes and their juices; 1 jalapeño (including seeds), cut into thin rounds; 1 tablespoon finely chopped cilantro leaves

Alex Guarnaschelli|Aug. 27, 2014 1:25 pm EST

4 (1 ratings)

Print

Dish with Diane — a series all about getting healthy and delicious foods right from world-class chefs themselves, brings you this braised cabbage recipe. “I love cabbage, and this is my favorite way to cook it. The flavors of these spices and the addition of tomato and jalapeño make it addictive. I have eaten a bowl of this on its own; I have paired it with chicken; I have even put a mound of it on a turkey sandwich instead of regular coleslaw. While I appreciate the romance of using fresh tomatoes in most cases, I actually welcome the juices from the can in this recipe. It’s almost as if the tomatoes sink in and become a part of the cabbage party much faster this way. This is not a dish that needs to cook forever because you develop deep flavors as you go along, especially when you toast the spices in the beginning to wake them from their deep sleep in your kitchen cabinet.” — Alex Guarnaschelli, Old-School Comfort Food: The Way I Learned to Cook Click here for more Dish with Diane: Chef Inspired Healthy with Alex Guarnaschelli. Or click here to watch the video.

Servings

4

Dish with Diane: Chef Alex Guarnaschelli's Braised Cabbage with Jalapeños

Ingredients

2 tablespoon unsalted butter
2 teaspoon cumin seeds
2 teaspoon caraway seeds
2 teaspoon coriander seeds, lightly crushed
2 small heads savoy cabbage, cored, ribs removed, leaves thinly sliced
kosher salt
white pepper
2 tablespoon packed, finely grated ginger (about two 2-inch knobs)
1 teaspoon ground ginger
1 28-ounce can whole peeled tomatoes and their juices
1 jalapeño (including seeds), cut into thin rounds
1 tablespoon finely chopped cilantro leaves

Directions

In a large sauté pan, melt the butter over medium heat. Add the cumin, caraway, and coriander seeds and toast them slightly for 30 seconds. Do not let them brown.
Immediately add the cabbage and toss to coat with the butter and spices. Season with salt and white pepper and stir to blend. Cook the cabbage over medium heat, stirring from time to time, until slightly wilted, 10 to 15 minutes. Taste and adjust seasoning, if necessary. Stir in the fresh ginger, ground ginger, tomatoes (with their juice), and jalapeños. Simmer until the cabbage is tender, 5 to 8 minutes. Taste again and adjust the seasoning, if necessary. Add the cilantro and serve.